Raspberry-Almond Coffee Cake

Name: Raspberry-Almond Coffee Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 15 servings.
Ingredients: 2 cups all-purpose flour; 3/4 cup sugar; 1/4 cup packed brown sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 large eggs; 1 cup buttermilk; 1/3 cup unsweetened applesauce; 1/3 cup butter, melted; 1/2 teaspoon almond extract; 2 cups fresh or frozen unsweetened raspberries; TOPPING:; 2/3 cup sliced almonds; 1/2 cup packed brown sugar; 1 teaspoon ground cinnamon

This fruity raspberry almond coffee cake is an awesome brunch treat. If you can’t find raspberries, try blueberries or strawberries. —Lisa Varner, El Paso, Texas

Ingredients

2 cups all-purpose flour
3/4 cup sugar
1/4 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup buttermilk
1/3 cup unsweetened applesauce
1/3 cup butter, melted
1/2 teaspoon almond extract
2 cups fresh or frozen unsweetened raspberries
TOPPING:
2/3 cup sliced almonds
1/2 cup packed brown sugar
1 teaspoon ground cinnamon

Directions

Preheat oven to 350°. In a large bowl, whisk the first six ingredients. In another bowl, whisk eggs, buttermilk, applesauce, butter and extract; stir into dry ingredients just until moistened. Gently fold in raspberries.
Transfer batter to a 13x9-in. baking pan coated with cooking spray. In a small bowl, mix topping ingredients; sprinkle over batter. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Serve warm.